Geir Skeie from Norway has won the prestigious gold trophy at Bocuse d’Or – the unofficial world championship for chefs.
04/02/2009 :: A 15-year-long dream became reality for Geir Skeie (28) when he won the Bocuse d’Or 2009. The Bocuse d’Or competion was established in 1987 by the top French chef Paul Bocuse, and is today considered as the world championship for chefs. It is held every two years in Lyon in France.
Ingredients from Norway
Chefs from 24 countries came to Lyon to take part. They had a total of five hours to produce their mouth-watering fish and meat dishes. Norwegian scallops, cod and prawns were the set ingredients for the fish dish, and Angus Aberdeen beef was to be used in the meat dish. Otherwise the competitors had a free hand.
The Skeie team had five hours to prepare its dishes. Photo: Paal-André Schwital
Normally there is just a few points’ difference in the competitors’ scores, but Skeie was awarded 26 points more than the Swedish chef who won the silver trophy. France took the bronze.
Recipe for success
“Much of what I stand for as a chef today can be traced back to my childhood in Western Norway. I strive to make food that brings out the natural taste of the ingredients. This is important for me. I also want my dishes to look colourful and appetising,” Skeie emphasised.
The winning menu. Photo: Paal-André Schwital
Geir Skeie is chef at Mathuset Solvold, a restaurant in Sandefjord. But last year, he concentrated all his attention on preparing for the Bocuse d’Or. He trained for over 50 hours a week in a converted garage that is identical to the kitchen in the competition, together with his assistant Adrian Løvold (21).
Norwegians in the top class
This is the fourth time a Norwegian has won the Bocuse d’Or. Previous Norwegian winners are Charles Tjessem (2003), Terje Ness (1999) and Bent Stiansen (1993). It was Stiansen who inspired Geir Skeie to become a chef 15 years ago.
Ministry of Foreign Affairs